Photo of Sesame-crusted tuna with soba noodle salad by WW

Sesame-crusted tuna with soba noodle salad

Points® value
Total Time
25 min
15 min
10 min
Soba noodles are made with buckwheat flour. Their nutty, intensely savoury flavour gives this dish a little something extra


100% buckwheat soba noodles, dry

200 g

Lime Juice, Fresh

2 tablespoon(s)

Rice Wine Vinegar

2 tablespoon(s)


1 teaspoon(s), level

Root Ginger

10 g, peeled and grated

Thai Fish Sauce

1 teaspoon(s)

Sesame Oil

1 teaspoon(s)


1 clove(s)

Spring Onions

4 medium

Chilli, green or red

1 individual, red chilli, seeds removed and finely diced

Coriander, fresh

15 g, roughly chopped, plus extra to garnish

Tuna, raw

4 steak(s), medium

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

6 tablespoon(s), mixed black and white sesame seeds


  1. Cook the noodles according to the pack instructions. Drain in a colander, rinse under cold water and set aside for the salad.
  2. In a large bowl, make a dressing by whisking together the lime juice, rice wine vinegar, honey, ginger, fish sauce, sesame oil and garlic. Stir in the spring onions, then toss through the drained cooked noodles. Add the chilli and coriander and mix until thoroughly combined.
  3. Mist the tuna steaks with the cooking spray. Spread the sesame seeds out over a large plate and place the tuna steaks on top. Press into the sesame seeds, turn, press again, then coat the sides with the sesame seeds too.
  4. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Cook the tuna steaks for 3-4 minutes on each side.
  5. Serve the tuna steaks with the noodle salad, garnished with extra coriander.


Classic egg noodles work just as well with this dish